The Best Homemade Chocolate Chip Cookies – Crisp Edges, Chewy Centers

If you’ve been searching for a chocolate chip cookie that hits every note—golden edges, soft centers, melty pockets of chocolate—this is the one. It’s simple, reliable, and the kind of recipe you’ll make on repeat. The dough comes together fast, and the results taste like childhood, but better.

These cookies hold their shape, brown beautifully, and stay soft for days. Make a batch for a friend, or stash the dough in the freezer for sudden cravings.

What Makes This Special

This cookie leans on a few small tweaks that make a big difference. A mix of brown sugar and white sugar builds flavor and chew, while a short “rest” in the fridge deepens the taste and improves texture.

Using both chocolate chips and chopped chocolate gets you gooey pools and classic bits. A touch of salt rounds everything out and keeps the sweetness in check.

The method is simple but intentional. Creaming the butter properly adds lift.

Chilling the dough keeps cookies thick, not flat. And a sprinkle of flaky salt at the end makes them feel bakery-level, without the fuss.

Shopping List

• 1 cup (225 g) unsalted butter, softened to room temperature
• 3/4 cup (150 g) granulated sugar
• 1 cup (200 g) packed light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 2 3/4 cups (345 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon fine sea salt
• 1 1/2 cups (270 g) semisweet chocolate chips
• 1/2 cup (85 g) chopped dark chocolate (optional but recommended)
• Flaky sea salt, for topping (optional)

Instructions

1. Preheat and prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Cream the butter and sugars: In a large bowl, beat the softened butter with the granulated and brown sugar for 2–3 minutes, until light and fluffy.

   This adds air and helps with lift.

3. Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla. Scrape down the bowl to make sure everything is combined.
4. Whisk the dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, and fine sea salt.
5. Combine wet and dry: Add the dry ingredients to the butter mixture in two additions. Mix on low just until the flour disappears.

   Don’t overmix.

6. Fold in chocolate: Stir in the chocolate chips and chopped chocolate with a spatula to keep the dough tender.
7. Chill the dough: Cover and refrigerate for at least 30 minutes and up to 24 hours. Chilling improves flavor and prevents spreading.
8. Scoop: Use a 2-tablespoon scoop (about 40–45 g) for standard cookies. Place dough balls 2 inches apart on the prepared sheets.
9. Bake: Bake 10–12 minutes, until the edges are golden and the centers still look slightly soft. Don’t wait for them to look fully set.
10. Finish: Tap the baking sheet lightly on the counter to settle the cookies. Sprinkle with flaky sea salt if using.

    Let cool on the sheet for 5 minutes, then move to a rack.

11. Optional “cookie scoot”: For perfectly round cookies, use a large round cookie cutter to gently scoot the edges into a circle while still warm.

How to Store

Keep baked cookies in an airtight container at room temperature for 3–4 days. Slip in a slice of bread to maintain softness. For longer storage, freeze baked cookies in a zip-top bag for up to 2 months.

Rewarm in a 300°F (150°C) oven for 4–5 minutes.

To freeze the dough, scoop into balls, freeze solid on a sheet, then transfer to a bag. Bake from frozen at 350°F (175°C) for 12–14 minutes. No need to thaw.

Why This is Good for You

These are cookies—meant to bring joy and comfort. That said, they offer more than sugar. Brown sugar adds moisture, which helps you feel satisfied with fewer cookies. Dark chocolate provides antioxidants and a deeper flavor that balances sweetness.

Enjoying treats mindfully is part of a healthy relationship with food.

Sharing a plate with family or friends can turn a simple bake into connection and celebration. That’s good for your mood, and honestly, that counts too.

What Not to Do

• Don’t skip chilling the dough. Warm dough spreads too much and bakes up thin.
• Don’t overbake. If the centers look fully set in the oven, they’ll be dry once cooled.
• Don’t pack the flour. Spoon and level your flour. Too much flour makes cakey, tough cookies.
• Don’t overmix after adding flour. Overworking the dough develops gluten and leads to dense cookies.
• Don’t use cold butter. It won’t cream properly, and you’ll lose volume and tenderness.

Variations You Can Try

• Brown Butter: Brown the butter, cool until solid, then use as written.

  Adds nutty, toffee notes.

• Nutty Crunch: Fold in 1 cup toasted chopped pecans or walnuts for texture and flavor.
• Espresso Boost: Add 1–2 teaspoons instant espresso powder to the dry ingredients for a mocha vibe.
• Salted Caramel: Press a few soft caramel bits into each dough ball and top with extra flaky salt.
• Big Bakery Cookies: Scoop 1/4 cup dough per cookie and bake 13–15 minutes. Let cool longer to set.
• Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum. Chill thoroughly and bake on the shorter side.
• Dairy-Free: Swap in a good plant-based butter and dairy-free chocolate.

  Choose sticks, not tubs, for better texture.

FAQ

Can I make the dough ahead of time?

Yes. The dough benefits from resting up to 24 hours in the fridge. It enhances flavor and keeps cookies thick.

If it’s very firm, let it sit 10 minutes before scooping.

Why are my cookies flat?

Likely causes are warm dough, butter too soft or melted, or too little flour. Make sure to chill the dough and measure flour by weight or spoon-and-level. Also check that your baking soda is fresh.

Can I use only chocolate chips?

Absolutely.

Chips hold their shape, which gives classic texture. For melty pools, add some chopped chocolate or chunks. A mix creates the best of both worlds.

How do I get thick, chewy centers?

Chill the dough, use the right scoop size, and pull them when edges are set but centers still look soft.

Cooling on the sheet for a few minutes finishes the bake without drying them out.

Do I need a stand mixer?

No. A hand mixer works great. You can also cream by hand with a sturdy spatula and some patience, but make sure the butter is truly soft.

Can I reduce the sugar?

You can cut the total sugar by up to 1/4 cup without major issues.

Any more and you’ll lose chew and spread. If you reduce sugar, avoid overbaking to keep them tender.

What if I only have baking soda?

You can skip the baking powder and keep the baking soda at 1 teaspoon. The cookies will be slightly less puffy but still delicious.

How do I bake evenly in a small oven?

Bake one sheet at a time in the center of the oven.

Rotate the sheet halfway through. Let the pan cool between batches to prevent spreading.

In Conclusion

These chocolate chip cookies are simple by design and great because of it. With proper creaming, a short chill, and a watchful eye at the oven, you’ll get crisp edges and soft, fudgy centers every time.

Keep a bag of dough balls in the freezer, and you’re always minutes away from warm, perfect cookies. That’s the kind of everyday magic a good recipe brings home.